Tall in Korea | Tiny Doors

When I started researching South Korea in preparation for the move, I read a post of "warnings" for Westerners, and one was aimed at us tall people. Specifically, mind your head.

"head carefulness" warns the sign.

Apparently the subway, low-hanging signage and various doors could be an easy way of achieving head trauma if you're anything taller than 5'9". So, I decided to start a project: take a photo with any small doors I encountered (mainly for the amusement of my rather small friend that we affectionately call Hobbit. Fancy that, now it's Hagrid having height issues, haha)

Anyway, after nearly 3 months in Korea, I haven't actually had any problems with the subway or signage (bar the dangling handles which I have bumped my head on several times, but then again most people seem to!), or anything really, other than in historical locations where naturally the doorways are smaller because the people were smaller. I get the same at home in Tudor cottages and the like.

Either way, it's a fun project when I do spot them.

Why is it so small...but so high up?

Wookie Cookies

Again, no internet other than school, so uploading photos for blogs is kind of difficult! Here's a retroactive post using old photos and stuff I dug up for original use on a different blog.

Here's the worst thing about our officetel:

We don't have an oven.

We've got a 2-ring hob, a microwave, rice/slow cooker, toaster oven, and even a blender. But we don't have an oven.
That means no baking. Sob.

So, browsing my photos I accidentally came across a little photo project that Nick and I did a couple of months ago that never actually made it onto the internet. I like it a little too much, so in memory of my beloved hobby I thought I'd put them here while I try and think of some recipes that don't require an oven.

Chocolate(-ish) Ready Brek Cookies
(Recipe modified from http://mummyslittlestars.com/secret-ready-brek-cookies/)

• 5oz butter
• 5oz caster sugar
• 1 egg yolk
• 4oz Ready Brek
• 3oz self raising flour
• 2oz cocoa powder
• ½ tsp baking powder

1. Cream together butter and sugar until light and fluffy